Roasted Garbanzos

A cheap can of beans meets garlic, olive oil, and whatever spice you have in your pantry to develop a nutty texture that rivals the best Corn Nuts you’ve ever had. With a blast of fresh citrus, eat these as-is or toss them on a salad. Or if you’re in a bean dip mood, whirl the whole thing into a paste (along with four or five tablespoons of tahini and about a quarter cup of water) to blend a hummus with the caramelized flavor of the roasted beans and the mellow, sweet earth of roasted garlic.

1 15 oz. can of garbanzos (a.k.a. chickpeas or ceci beans), drained, rinsed well, and dried with a paper towel
3 Tbs. olive oil
1 garlic clove, minced or pressed
1 tsp. of the spice(s) of your choice, such as cayenne, cumin, curry powder, or nutritional yeast (optional – but if you’re using nutritional yeast, don’t add it until after cooking)
Salt and pepper
2 tsp. of fresh lemon juice

Preheat the oven to 400 degrees.

Pour the oil into a shallow baking dish large enough to accommodate all the beans in a single layer. Add the beans, salt and pepper, whatever spice you choose, and the garlic. Stir really well to coat.

Roast the beans for 10 minutes.  Stir, and then roast for 10 minutes more.

Remove from the oven, and stir well, scraping up the bottom to make sure nothing sticks. Taste and wonder why you’ve never eaten these before.

Photo credit: Joel Kramer

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